A couple weeks ago I made strawberry shortcakes the way I always had it when I was growing up. I bought the little sponge cake cups you get at the grocery store. I put some sliced strawberries on them and then I topped them with whipped cream. Afterwards, my husband looked at the ingredients for the sponge cakes and he was appalled. He didn’t understand how something that seemed so simple could have so many ingredients. Needless to say, we haven’t had those again.
This recipe was also perfect timing in that my son and I picked strawberries on Saturday. We ended up picking over 13 pounds! The berries were just so good that I couldn’t stop picking them. I made a double batch of jam, or 20 pints, and I still had half of them left over! So, I made sure to use up quite a few in this recipe. In my opinion, you can’t eat too much fruit or vegetables and so a dessert with fruit is always a perk.
The shortcakes were a basic lady-finger recipe piped into circles and baked. I was a little shocked that they didn’t rise, but in the end that didn’t matter. Mine actually sunk a little after I took them out of the oven. Oh well though, it isn’t as though that impacts the taste. I also took the time to roast some strawberries per Dorie’s suggestions. Overall, this was a hit in our house. My husband said these were so much better than the kind we used to make. The only similarity between the two was the whipped cream. I didn’t take the time to whip my own, instead I used the canned. I just didn’t feel like dirtying another bowl for something I feel is quite good in the can.